Creamy Thai Curry Mac Cheese

Indulge in a unique fusion of flavors with this Creamy Thai Curry Mac Cheese. The rich coconut-curry sauce melds beautifully with sharp cheddar and mozzarella, enveloping tender pasta and crisp vegetables in a warm, comforting embrace. Perfect for twilight suppers or anytime you crave something vibrant and satisfying.

This dish offers a delightful twist on classic mac and cheese by incorporating aromatic Thai red curry paste and fresh lime, creating a perfect balance of creamy, spicy, and tangy notes that will entice your taste buds and impress your family or guests.

Ingredients

• Elbow macaroni or short pasta: 12 ounces of tender pasta that holds sauce well for the perfect mac and cheese base.
• Red bell pepper: One thinly sliced pepper adding sweet crunch and vivid color to the dish.
• Broccoli florets: One cup of fresh florets, providing nutrition and a subtle earthy flavor.
• Snap peas: One cup, halved for crispness and a touch of sweetness.
• Scallions: Two thinly sliced scallions to add mild onion flavor and freshness.
• Unsalted butter or coconut oil: Two tablespoons to create a rich base for the roux and curry infusion.
• All-purpose flour: Two tablespoons for thickening the sauce into a creamy consistency.
• Thai red curry paste: One tablespoon delivering authentic warm spice and aromatic depth.
• Full-fat coconut milk: One 13.5 ounce can, providing creamy texture and subtle coconut flavor.
• Whole milk or unsweetened plant milk: One cup to balance richness and thin the sauce slightly.
• Sharp cheddar cheese: Two cups shredded for a bold, tangy, cheesy backbone.
• Mozzarella cheese: Half a cup shredded for stretchiness and mild creaminess.
• Soy sauce: One tablespoon for umami and depth of flavor.
• Fresh lime juice: One tablespoon adding bright acidity and vibrancy.
• Brown sugar: One teaspoon to balance spice with a subtle hint of sweetness.
• Salt and black pepper: To taste, seasoning and enhancing all ingredients.
• Fresh cilantro: Two tablespoons chopped for garnish, lending fresh herbal notes.
• Lime wedges: To serve alongside, perfect for squeezing over to brighten flavors.

Instructions

Cook Pasta

Bring a large pot of salted water to a boil, then add the macaroni. Cook until just al dente, following package instructions to retain a slight firmness. Drain thoroughly to prevent sogginess and set aside, ready to absorb the flavorful sauce.

Prepare Roux

Melt butter or coconut oil in a large saucepan over medium heat. Whisk in the all-purpose flour continuously for about 1 minute to form a smooth roux. This step cooks out the flour taste and creates the thickening base for the curry sauce.

Infuse Curry Flavor

Stir in the Thai red curry paste to the roux and cook for 30 seconds until fragrant. Heating the paste helps release its essential oils, intensifying the curry aroma and flavor in the sauce.

Create Sauce Base

Gradually whisk in the full-fat coconut milk and whole or plant milk to the roux, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer to allow it to thicken slightly and meld the flavors together.

Incorporate Cheeses

Add shredded sharp cheddar and mozzarella cheese to the simmering sauce. Stir continuously until the cheeses are fully melted and incorporated, resulting in a luxuriously creamy and smooth curry cheese sauce.

Season the Sauce

Mix in soy sauce, fresh lime juice, and brown sugar to balance the spice, acidity, and sweetness. Season with salt and black pepper to enhance all the layered flavors thoughtfully.

Cook Vegetables

Add the sliced red bell pepper, broccoli florets, and halved snap peas into the sauce. Cook for 3 to 4 minutes until just tender while maintaining their vibrant color and slight crunch for texture contrast.

Combine Pasta and Scallions

Gently fold the cooked macaroni and sliced scallions into the sauce, ensuring each piece is evenly coated. The scallions add a fresh bite that complements the savory creaminess and vegetable crunch.

Garnish and Serve

Serve the mac cheese hot, garnished with chopped cilantro for herbal freshness. Accompany with lime wedges to squeeze over each portion, elevating the brightness and depth of the dish.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat, stirring often, and add a splash of milk to loosen the sauce if needed.

Serving Suggestions

This fusion mac and cheese pairs beautifully with a side of crisp Asian cucumber salad or roasted peanuts for added crunch. It also works well alongside steamed jasmine rice for a heartier meal.

FAQs

Can I make this vegan?

Yes, substitute the cheddar and mozzarella with vegan cheeses and use unsweetened plant milk. Make sure the red curry paste does not contain shrimp paste or animal products.

What pasta works best?

Short pasta like elbow macaroni or shells work well as they hold the sauce nicely. Penne or rotini also make good alternatives.

Can I prepare this recipe ahead?

You can prepare the pasta and sauce separately a day ahead. Reheat slowly and combine before serving for best texture.

How spicy is this dish?

The spice level is moderate due to the Thai red curry paste. Adjust the amount according to your preference or use a milder curry paste.

Can I add protein?

To add protein, sauté tofu cubes or shredded chicken and stir them in with the vegetables during cooking.

Is this gluten-free?

To make gluten-free, use gluten-free pasta and substitute all-purpose flour with a gluten-free flour blend or cornstarch for the roux.

How to make the sauce thicker?

Cook the sauce a bit longer on low heat until it reaches the desired thickness or add a bit more flour when making the roux.

Creamy Thai Curry Mac Cheese

This creamy Thai curry mac and cheese blends coconut milk, curry paste, and sharp cheeses with crisp vegetables for a vibrant, fusion dish perfect for a flavorful main course.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course, pasta

Cuisine thai

Servings 4 people

Calories 550 kcal

Equipment

• 1 large pot
• 1 saucepan
• 1 whisk
• 1 colander
• 1 chef’s knife
• 1 cutting board

Ingredients

  

• 12 oz elbow macaroni or short pasta
• 1 red bell pepper thinly sliced
• 1 cup broccoli florets
• 1 cup snap peas halved
• 2 scallions thinly sliced
• 2 tablespoons unsalted butter or coconut oil
• 2 tablespoons all-purpose flour
• 1 tablespoon Thai red curry paste
• 1 can 13.5 fl oz full-fat coconut milk
• 1 cup whole milk or unsweetened plant milk
• 2 cups sharp cheddar cheese shredded
• 1/2 cup mozzarella cheese shredded
• 1 tablespoon soy sauce
• 1 tablespoon fresh lime juice
• 1 teaspoon brown sugar
• Salt and black pepper to taste
• 2 tablespoons fresh cilantro chopped
• Lime wedges for serving

Instructions

 

• Bring a large pot of salted water to a boil and cook macaroni until just al dente; drain and set aside.
• Melt butter in a saucepan over medium heat and whisk in flour, cooking for 1 minute to form a smooth roux.
• Add Thai red curry paste to the roux and cook, stirring, for 30 seconds until aromatic.
• Gradually whisk in coconut milk and whole milk, stirring to avoid lumps, and bring to a gentle simmer.
• Stir in cheddar and mozzarella cheeses until fully melted and creamy.
• Season the sauce with soy sauce, lime juice, brown sugar, salt, and black pepper.
• Add bell pepper, broccoli, and snap peas; cook for 3–4 minutes until vegetables are tender yet vibrant.
• Fold cooked macaroni and sliced scallions into the sauce, coating evenly.
• Serve hot, garnished with chopped cilantro and lime wedges.

Notes

• Use gluten-free pasta for a gluten-free version.
• Store leftovers in the fridge up to 3 days.
• Add protein like tofu or chicken for extra substance.